Date Nut Pinwheel Cookies

Here's what you need:

For the Cookie Dough: 

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 tsp. vanilla
• 1 egg
• 2 cups all-purpose flour, sifted
• 1/8 tsp. salt
• 1/4 tsp. baking soda

Add butter, sugars, vanilla, and egg to a bowl and beat until light and creamy. Add sifted flour, salt, and baking soda and mix well to form a dough. Wrap in plastic wrap and refrigerate until firm enough to roll, or overnight. 

For the Filling:  

• 6 - 8 oz. pitted dates, chopped
• 1/4 cup sugar
• dash of salt
• 1/3 cup water
• 1 - 1 1/2 cups walnuts OR pecans, finely chopped

Chop the dates (or buy them already chopped) into very small pieces in a food processor or with a chopper. Add to a heavy saucepan with the sugar, salt, and water. Bring to a simmer/low boil and simmer for 5 minutes, stirring frequently. Add the nuts and stir to combine. Set aside to cool until the dough is ready.

When the dough is firm enough to roll out, divide into two pieces and roll out into a rectangle about 1/4 inch thick. Spread the filling, in a thin layer, over the dough and roll up on the long side to form a pinwheel log. Wrap in plastic wrap and then in foil and refrigerate until firm or overnight. 

When you're ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper. cut your log into 1/4 - 1/2-inch pieces. Bake for 12 - 15 minutes or until they are just light golden brown. You don't want to overbake them. Enjoy warm with a cold glass of milk or a coffee. 

NOTE: These can be made, rolled up, and then wrapped in the plastic wrap and foil and kept refrigerated for up to 3 weeks.